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Chicken Pie
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
486Calories
16 gProtein
78 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories486 kcal
Protein16 g
Carbohydrates78 g
Fiber0.5 g
Sugars1.6 g
Total Fat12 g
Saturated Fat3.2 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat3.5 g
Omega-30.3 g
Cholesterol26 mg
Sodium166 mg
Potassium463 mg
Calcium45 mg
Iron5.8 mg
Magnesium32 mg
Phosphorus183 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C0.5 mg
Vitamin A12 mcg
Vitamin E0.7 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.4 mg
Folate154 mcg
Choline19 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 190. The excerpt below is the record exactly as published.
CHICKEN PIE. — Line a deep biscuit pan with pastry made as follows: 1 part ice cold water and 1 part of thick, sour cream, with 1 teaspoon soda and 2 of cream of tartar to 1 qt. of flour; bone the chicken and distribute white and dark meat evenly over crust, sprinkle rolled crackers
Cook this with the app: pantry check, scaling, and the assistant.